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–+ servings
Colorful ready to eat vegetable dish.

What is French Ratatouille Recipe

Judith Coates
Full of the goodness of the colorful Mediterranean vegetables, a magnificent traditional dish for any table! I have tried many recipes for this dish but you will find this the easiest of them all - and so tasty!
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course main dish, Side Dish
Cuisine French
Servings 6

Equipment

  • Dutch oven or
  • crockpot

Ingredients

  • 2 onions sliced
  • 2 large aubergine eggplant, cut into bite-size pieces (No need to peel them)
  • 2 courgettes zucchini, cut into bite-size pieces (No need to peel them)
  • 4 tomatoes
  • 2 peppers de-seeded and cut into bite-size pieces
  • 2 cloves of garlic chopped
  • 1 fennel bulb
  • 8 oz olive oil
  • Bouquet garni
  • Salt and pepper to taste

Instructions
 

  • Chop all the vegetables into uniform size.
  • Heat the oil in a large heavy-bottomed pan
  • Lightly brown the aubergines and remove to a flameproof casserole dish
  • Add a little more of the oil to the frying pan and saute the courgettes then add them to the casserole dish.
  • Cook the tomatoes, pepper, and onions with the rest of the oil and transfer them to the casserole.
  • Put the garlic, bouquet garni, fennel, and salt and pepper on the top.
  • Cover and cook the ratatouille slowly for 1 - 1 ½ hours. (They will cook in their own juices!)
  • If the ratatouille becomes too watery, remove the lid and continue cooking to evaporate some of the juice.
  • It can be cooked in the oven at about 350°F/180°C/Gas 4  or on top of the stove, slowly.
  • So colorful and appetizing it is full of goodness, enjoy!

Notes

  • Sauté vegetables separately to preserve the texture and prevent a mushy stew, but not until they are fully cooked.
  • Layer flavors gradually by adding garlic and herbs after tomatoes to avoid burning.
  • Simmer uncovered to allow excess moisture to evaporate, concentrating flavor.
  • Taste as you go to adjust salt, herbs, and acidity to your preference.
  • Add a splash of vinegar or lemon juice at the end to brighten flavors.
  • Garnish with fresh basil or parsley for color and freshness.
  • Ratatouille is even better the next day, so go ahead and make it the day before then gently reheat when serving!

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Nutrition

Calories: 158kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 622mgPotassium: 1148mgFiber: 10gSugar: 12gVitamin A: 1387IUVitamin C: 76mgCalcium: 89mgIron: 2mg
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